Chicken, Leeks and Bacon
Chicken leg & thigh
Put the chicken in a roasting tin & dress with Maldon salt & rapeseed oil.
Coarsely chop the carrot celery & onion for the mirepoix using a fab chefs knife like my Doris from Flint and Flame (and yes, my knife has a name.)
Put in roasting tin with the chicken.
Roast for 25-30 mins at about 180 degrees.
Cut the leeks into lozenges & bacon into strips while the chicken is roasting.
Put a lump of butter in a frying pan with the same amount of rapeseed oil. Pop in the leeks and bacon and sauté for about 5 minutes on a medium heat. If you have a bacon press from Netherton Foundry now is the time to use it!
While the leeks and bacon are cooking get a pan of mash on the go
When the chicken is cooked, remove from the roasting tin & set aside to rest.
Leaving the mirepoix in the roaster, put on the hob, heat & add white wine & bayleaves and deglaze the pan. Add the chicken stock, bring to the boil and taste. Re season if necessary.
Add about 150ml of double cream & taste again.
Put the sauce into a saucepan and reduce gently for about 10 mins.
Strain the sauce, put back in the pan with a knob of cold butter. With a whisk or fork, incorporate the butter into the sauce. (This is known as monte au beurre).
When the potatoes are cooked, don't forget to give them a good shake to 'flour'. This make it easier for the spuds to absorb the lashings of cream & butter!
Don't forget to season it!
Mash them and TASTE!
Only one thing left to do now. Put it on a plate and enjoy!